This is a tightwad take on a wonderful recipe from Smitten Kitchen. Confession time: I’ve never had a crumb of caviar in my life. But this recipe is
exactly what I love to do in the kitchen– jazz up something simple to
make it taste like much more than a few simple ingredients. It looks very elegant on toast points. I'm planning to bring it to my family Christmas party.

Serves: 12 or more as an appetizer

Preparation Time: 20 minutes

1/2 pound fresh button mushrooms

4 tablespoons butter

1 small white onion

1/2 teaspoon dried thyme

1/4 cup evaporated milk

Salt and freshly ground black pepper, to taste

4-6 pieces of sliced bread

Additional butter, for buttering bread

Mince onion. Melt 2 tablespoons of the butter in a large sauce pan
over medium heat. Add onion and cook, stirring occasionally, until
onion is soft and beginning to get some browned bits, 3-5 minutes.

While
onion cooks, wash and mince mushrooms. When onion has browned just a
bit, add dried thyme, 2 more tablespoons of butter, and the minced
mushrooms.

Sautee over medium heat for 2-3 minutes. Add evaporated
milk, and cook for a couple more minutes, until it liquid reduces a
bit. Salt and pepper to taste.

Toast and butter several slices of
bread. A crusty good quality bread
would be best, but I used what I had: the tail ends of two different
loaves of whole grain store-bought sandwich bread, and it was still
wonderful. Cut buttered toast into quarters. Spoon a tablespoon or so
of mushroom mixture onto each toast point. Serve and enjoy!